Solyanka

Name: Solyanka
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Russia
Ingredients: 200g beef, diced; 200g cooked sausage or frankfurters, sliced; 200g ham, diced; 3 large pickled cucumbers, diced; 1 large onion, diced; 2 tbsp tomato purée; 1.5L beef stock; 2 tbsp capers; 100g pitted black olives; 2 tbsp butter; soured cream, lemon slices, dill to serve

Russia

Solyanka has been eaten in Russia since the 15th century. The name derives from sol (salt), reflecting its characteristically briny, pickled flavour. It was originally a peasant dish made from whatever was available.

Russia's boldest soup — a thick, salty-sour broth packed with multiple meats, pickled cucumbers, olives and capers. Rich, complex and deeply warming.

Prep

20 mins

Cook

40 mins

Difficulty

Medium

Calories

465 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

200gbeef, diced

200gcooked sausage or frankfurters, sliced

200gham, diced

3large pickled cucumbers, diced

1 largeonion, diced

2 tbsptomato purée

1.5Lbeef stock

2 tbspcapers

100gpitted black olives

2 tbspbutter

soured cream, lemon slices, dillto serve

Method

Fry onion in butter until golden. Add tomato purée and cook 3 minutes.

Add all meats and fry together 5 minutes.

Pour in stock. Bring to boil.

Add pickled cucumbers, capers and olives. Simmer 20 minutes.

Season assertively — solyanka should be salty, sour and rich.

Serve with a slice of lemon, soured cream and fresh dill.

Chef's Tip

The more types of meat the better — solyanka is traditionally made from leftovers so any combination of cooked meats works.

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Solyanka

Ingredients

Method

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